Recipe

栗梨蛋糕焦糖酱

Nov 11, 2013 3:13am
  • 1 hr 15 mins cooking
  • Serves 10
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Ingredients

Chestnut pear cake
  • 3 eggs
  • 1 cup (250ml) vegetable oil
  • 1 1/2 cup (330g) caster sugar
  • 1 teaspoon vanilla extract
  • 2 cup (300g) chestnut flour (see michele’s tip)
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 (500g) ripe pears, peeled, cored, chopped
Caramel sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 cup (125ml) cream
  • 50 gram butter, chopped

Method

栗梨蛋糕焦糖酱
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a 23cm springform cake pan; line the base and side with baking paper.
  • 2
    Whisk the eggs with the oil in a large bowl until light and frothy. Whisk in the sugar and vanilla.
  • 3
    Stir in the sifted dry ingredients, then stir in the pear. Spoon the mixture into the prepared pan; smooth the top. Bake for about 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. If the cake is browning too quickly, cover loosely with a layer of foil for the last 15 minutes. Cool in pan.
  • 4
    To make caramel sauce; combine all the ingredients in a small saucepan; stir over a medium heat until the sugar is dissolved. Simmer, uncovered, for 5 minutes.
  • 5
    Serve cake warm with caramel sauce.

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